Mango Rice Salad with Grilled Shrimp

Ingredients

  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 4 teaspoons curry powder
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cumin
  • 2 cups water
  • + 13 more ingredients
    • 2/3 cup light coconut milk
    • 1 ¼ cups uncooked long-grain rice
    • ¾ cup shredded carrot
    • 2 cups diced peeled mango (about 2 mangoes)
    • 1 ½ cups diced red bell pepper
    • ½ cup sliced green onions
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon chopped fresh parsley
    • 2 tablespoons fresh lime juice
    • ½ teaspoon salt
    • Cooking spray
    • Cilantro sprigs (optional)
    • 1 ½ pounds medium shrimp, peeled and deveined (about 36 shrimp)

1. Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover and chill 1 hour. 2. Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot and next 7 ingredients (through salt)...

View full recipe at SpringPad

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